Fleur de Sel Elegant Bar by Philippe Bertrand and Martin Diez
Photo: Courtesy of Cacao Barry
CACAO BARRY INGREDIENTS
Recipe for 5 Elegant Bar moulds reference MLD-090452-M00.
Fill the moulds with Ocoa 70% dark chocolate couverture. Set at 31°C to make the chocolate shells.
180 g of sugar – 230 g of 35% whipping cream – 80 g of speculoos biscuits – 6 g of crushed fleur de sel
Use the sugar to make a blond caramel.
Mix the speculoos biscuit, fleur de sel, and glucose and then heat. Deglaze the caramel with the liquid.
Cool to 28°C and fill the chocolate shells.
Unmold once completely hardened.